Time & Yield
| Yield | |
|---|---|
| Prep Time | 45 minutes |
| Categories | Shellfish |
About this recipe
Sometimes you just get a craving for a lot of sea creatures in a little bowl.
The reason why we blanch some of the seafood in this recipe is to speed up the cooking process. If you are not in a hurry, you could skip the blanching, add straight to the lime juice and let it sit for about 2 hours.
Ingredients
Method
1. Set a large pot of water with 2 tablespoons of salt to boil and prepare a bowl of ice cold water on the side.
2. Juice the limes into a non-reactive metal bowl.
3. Prepare the seafood: Slice your scallops into thin discs. Peel and devein the shrimp. Cut the squid tubes width-wise into rings. Dice up the monkfish fillets.
4. Add the scallops to the lime juice and transfer to fridge. Meanwhile, blanch (meaning dump in the boiling water) the shrimp, squid rings, and monkfish for 2 minutes. Do this in small batches and transfer immediately from boiling water to the iced water. Make sure the water is super cold (use a lot of ice) and dont leave it in there for more than 1 minute.
5. Transfer blanched products to the lime juice and let sit for 20 minutes.
6. Ladle seafood into bowls with enough lime juice to cover 3/4. Add onion and cilantro to garnish (add a lot of it).
Notes
Make sure the seafood is as fresh as possible. The stuff we used for this came from the fish stand at the Friday Union Square greenmarket (highly recommended source for fish but a little pricey, however the scallops are AMAZING) and from Whole Foods (where hot people shop).
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